Vanilla Coconut Ice Cream
Vanilla Coconut Ice Cream is dairy free
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Vanilla Coconut Ice Cream
Vanilla Coconut Ice Cream is dairy free
- 1/3 cup cool or cold filtered water
- 2 teaspoons unflavored gelatin
- 1/4 cup honey
- 1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid
- 1/8 teaspoon finely ground (unrefined sea salt)
- 3 1/2 cups two 14-ounce cans unsweetened, preservative-free coconut milk (regular, not lite)
- 1 tablespoon pure vanilla extract
- Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.
- Add honey, stevia, and sea salt. Blend. Add the coconut milk and vanilla, and blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey or agave nectar. Blend, taste, and repeat if needed.
- Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or chill more quickly with an ice bath.
- Scrape the chilled custard into the canister of your ice cream maker and churn according to the manufacturer’s instructions.
- Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
Serving = 1/2 cup
1 serving (regular): 247 calories, 2 grams protein, 16 grams carbohydrate, 18 grams fat, 55 milligrams sodium
1 serving (half lite): 170 calories, 1 g protein, 13 grams carbohydrate, 12 grams fat, 61 milligrams sodium
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